Instructions

1. Peel the squash, remove the seeds and cut the flesh into small chunks. Chop the carrots, onion, garlic and chilli.
2. Heat a little oil in a large pan and gently cook the onion for about 5 minutes, until soft and translucent.
3. Add the garlic, carrot and squash, and cook for another minute, stirring.
4. Stir in all the ground spices and the tomato purée, coating the vegetables well. Pour in the chopped tomatoes, then use the empty tin to add enough water to just cover the vegetables.
5. Season with salt and pepper, then add the star anise, curry leaves and cinnamon.
6. Bring to the boil, then reduce the heat and simmer gently for about 20 minutes, until the vegetables are soft.
7. Remove the star anise and cinnamon.
8. Blend the soup until smooth using a hand blender. Stir in the coconut milk and a handful of fresh coriander, then blend briefly again.
9. If using chickpeas, add them before blending for a thicker soup, or stir them in afterwards for more texture.
10. Taste and adjust the seasoning if needed, then serve warmed up with extra coriander on top.